Why two rosés in a Barbera winery
Rosé has never had a strong tradition in Piedmont. We make two because our grapes, at 350 m in Monferrato, have the acidity a dry, flavourful rosé needs. Both are hand-harvested and ferment spontaneously in steel with indigenous yeasts. Organic conversion with ICEA began in 2023; our wines are now ICEA certified. The grape changes, and with it the wine in the glass.
Giglio Rosa: the Barbera rosé
Giglio Rosa is the first wine made in our cellar, 2022 vintage: 100% Barbera from twenty-year-old vines, hand-picked in crates, soft-pressed, a few months in stainless steel, 12.5% vol. A dry rosé, almost austere, the kind that calls for food. How a rosé comes from such a red grape is told in Barbera rosé: why it works and how it's made.
At the table: Piedmontese antipasti, vitello tonnato, spelt salad with seasonal vegetables, freshwater fish, fresh cheeses. Buy it online on Callmewine or order it from the cellar.
Névola: the Nebbiolo rosé
Névola is the first wine here that does not come from Barbera, first vintage 2024: Nebbiolo grapes, no fining, no filtration, total sulphites below 25 mg/l, 12% vol. Cherry pink with ruby reflections; on the nose flowers (tuberose, peony, geranium), then red berries, green cherry and grapefruit, with a trace of dill. The palate is agile and clean, with a savoury finish.
Fresh and fruity, it is good as an aperitivo and holds up to light food. Névola is ordered directly from the cellar: write to us for orders and pick-ups, by appointment.
Which one to choose
For a lunch of antipasti and freshwater fish, Giglio Rosa. For an aperitivo, or for anyone looking for an unfiltered, floral rosé, Névola. To keep and serve them well: storing and serving natural wine.